Semi Sundried Tomatoes & Feta Scones

When I learned that the Bakers Delight near my work has stopped selling savoury scones, I was disappointed.

I thought this couldn’t mark the end of my savoury scone supply. No way.

So I man up like any savoury-scones-obssessed-person would be and attempt at scone-making again. 😉 My last attempt was lacklustre (I think it has to do with I didn’t place the scones close enough on the tray while baking). They did not rise and they became “butter cookies”. Bummer!

After trying a different scone recipe (this time was from my 4 Ingredients – One Pot One Bowl cookbook, I can only say my scones are “butter cookies” no more! They puffed and fluffed…like a proper scone should be. The beauty of this recipe is no butter is required and there’s a secret ingredient in the recipe…

(1) Preheat the oven to 220 degrees Celsius/364 degrees Fahrenheit. Line a baking tray with baking paper. (2) Sift the flour into a bowl (I actually skipped this step :P). Add semi sundried tomatoes and feta and mix well with the flour with a fork. (3)Make a well in the middle, pour in the cream and sparkling mineral water. Use a fork and eventually your hand to mix until a firm dough is formed (be careful not to overbeat). (4) Roll the dough out and cut with a scone cutter (or any round cookie cutter). (5) Arrange closely together on the baking tray *important* and bake until golden brown. The recipe book said about 12 minutes, but it took me about 15 minutes to brown the top.

{Slather with some herbed garlic butter… and you won’t regret it! Okay, maybe your waistline will…but that’s what flowy and oversized tops are for hehe! ;)}

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This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.